Pork Roast Recipe

Ingredients

• 1.4–2.3 kg (3–5 pounds)centre-cut boneless pork loin roast (not pork tenderloin)
• 2 teaspoonschopped fresh rosemary, plus 2–3 sprigs
• 2–3 teaspoonskosher salt (use 2 teaspoons for smaller cuts and 3 for larger cuts)
• 1 teaspoonground cumin
• ½ teaspoonground black pepper
• ¼ teaspoonground cinnamon
• 2 largetart apples, cored, halved and cut into 1.3 cm (½-inch) slices; no need to peel
• 1 largeonion, halved and cut into 6 mm (¼-inch) slices
• 6garlic cloves, smashed and peeled
• 240 ml (1 cup), dividedreduced-sodium chicken broth

Instructions

1. 1

   Season the pork

   Trim the fat cap from the pork. Mix the chopped rosemary, salt, cumin, pepper and cinnamon in a small bowl, then rub the mixture over the roast. Leave it at room temperature for 1 hour, or wrap and refrigerate for up to 1 day; if chilled, bring it to room temperature for at least 30 minutes before cooking.

2. 2

   Heat the oven

   When ready to cook, set a rack in the centre of the oven and preheat it to 230°C (450°F).

3. 3

   Arrange the pan

   Scatter the apples, onions, garlic and rosemary sprigs in the bottom of a large roasting pan fitted with a rack. If you do not have a rack, shape a few rings from aluminium foil and rest the pork on them. Place the pork on top and pour 120 ml (½ cup) of the broth around it.

4. 4

   Roast the pork

   Roast for 15 minutes, then lower the oven to 150°C (300°F). Continue cooking until an instant-read thermometer inserted into the thickest part reads 57°C (135°F), about 30–50 minutes longer depending on the roast's weight. A 1.9 kg (4¼-pound) loin took 43 minutes more. Cover the pork and leave it to rest for at least 15 minutes; its temperature will rise as it rests.

5. 5

   Soften the apples

   While the pork rests, raise the oven to 175°C (350°F). Pour the remaining 120 ml (½ cup) broth into the hot pan and stir the onions and apples with a wooden spoon. Return the pan to the oven for 15 minutes to soften the onions further.

6. 6

   Slice and serve

   Slice the pork thinly and spoon the apples and onions over the top to serve.

What is pork loin roast?

Pork loin roast is a large, lean cut from the back of the pig, distinct from the much smaller tenderloin. Roasts with fruit and aromatics are familiar in American home cooking, where apples bring a sweet-tart counterpoint to savoury pork.

Here, rosemary and warm spices season the meat, while apples, onion and garlic cook underneath it. The result is a straightforward roast with its accompaniment made in the same pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 519 calories, 77g protein, 17g carbs, 14g fat.

The pork supplies most of the protein, while the apples and onion contribute carbohydrates. Fat comes chiefly from the pork, with the broth and aromatics adding flavour to the pan. Serve with a generous portion of green vegetables to balance the plate, or add potatoes if you want a heartier meal.

Choose the right cut

Pork loin: Use a centre-cut boneless loin, not tenderloin. Loin is broader and takes longer to roast, so the stated timing and thermometer cue are for this cut.

Apples: Tart apples hold their character alongside the savoury juices. Leaving the skins on saves preparation and lets the slices keep some shape.

Season ahead for ease

Spice rub: Rosemary, cumin, black pepper and a little cinnamon give the pork a fragrant, gently warm flavour. Rub the mixture over the whole roast so the seasoning is distributed before it goes into the oven.

Resting time: The seasoning can sit on the pork for an hour at room temperature or, covered, for up to a day in the fridge. If refrigerated, allow at least 30 minutes for the meat to lose its chill before roasting.

Use temperature as your guide

Two-stage roasting: The initial 15 minutes at 230°C (450°F) starts the roast at high heat; lowering the oven to 150°C (300°F) lets it continue cooking more gently. Cooking time varies with the roast's size, so check the thickest part with an instant-read thermometer.

Resting: The recipe calls for removing the pork at 57°C (135°F) and resting it for at least 15 minutes, during which its temperature rises. Keep it covered while it rests, and slice after the rest rather than straight from the oven.

Make the most of the pan

A rack: Keeping the pork above the fruit and vegetables helps it roast rather than sit directly in the broth. If there is no rack, the method uses rings made from foil to lift the meat.

Pan juices: Broth goes into the pan in two additions. The second addition loosens the hot pan contents and helps the apples and onions soften while the pork rests.

Serve it simply

Spoon the softened apples and onions over thin slices of pork so each serving gets some of the pan's aromatic juices. Their tart-sweet flavour suits the seasoned meat without needing a separate sauce.

For a more complete plate, add a green vegetable such as broccoli or green beans. Potatoes or crusty bread are also useful for making the broth go further.

Recipe notes & tips

• Use an instant-read thermometer at the thickest part rather than relying on the timing alone.
• Let the pork come to room temperature for at least 30 minutes if it has been chilled.
• Keep the apples and onions in the pan juices while they finish softening.
• Slice the roast thinly after it has rested for at least 15 minutes.
• Choose a roasting pan large enough to hold the roast and the fruit and vegetables without crowding.

Variations

• Add sage: Replace some of the rosemary with chopped fresh sage for a different herbal note.
• Use pears: Swap the apples for firm pears that can hold their shape during roasting.
• Add root vegetables: Scatter chunks of carrot or parsnip around the roast to cook in the pan.
• Boost the garlic: Add extra smashed cloves if you want more garlic flavour in the pan juices.
• Serve with mustard: Offer mustard at the table for a sharp contrast to the sweet-tart apples.

Common mistakes to avoid

• Using tenderloin: It is a different, much smaller cut and will not follow the same cooking time; choose boneless pork loin.
• Skipping the thermometer: Roast size changes the timing; check the thickest part for 57°C (135°F).
• Slicing too soon: The juices need time to settle; cover the pork and rest it for at least 15 minutes.
• Forgetting the broth: The first 120 ml (½ cup) goes around the pork before roasting, and the rest is added while it rests.
• Leaving the fruit in the oven too long: Return the pan for 15 minutes at 175°C (350°F) while the pork rests, then serve.

How to store

Refrigerate leftover pork and apples in an airtight container within 2 hours, and use within 3–4 days. Reheat gently, covered, with a little broth or pan juice to help keep the pork moist.

Frequently asked questions